Buchjeon (Garlic Chive Pancakes)
Korean savory pancakes made with garlic chives!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- Makes 2 large pancakes or 6 small ones
- 1 cup Korean pancake mix (buchimgaru, 부침가루)
- 3 ounces garlic chives (buchu, 부추)
- 1/4 medium onion
- 1 teaspoon soup soy sauce (or regular soy sauce or fish sauce)
- 1 cup Korean pancake mix (buchimgaru, 부침가루)
- 3 ounces garlic chives (buchu, 부추)
- 1/4 medium onion
- 1 tablespoon gochujang (Korean chili pepper paste)
- 1 tablespoon soy sauce
- 1 teaspoon vinegar
- 1 tablespoon water
- 1/2 teaspoon sugar
- pinch of black pepper
Instructions
- 1
Cut the garlic chives into about 2-inch length pieces. Thinly slice the onion.
- 2
Add the pancake mix to a large bowl. Stir in 1 cup of icy cold water and the soy sauce (or gochujang for the spicy version) and mix lightly. The batter should be thin.
- 3
Mix in the garlic chives and onion.
- 4
Heat one tablespoon of oil in a non-stick pan over medium heat. Ladle the mixture into the pan, and spread it evenly into a thin round shape. Cook until the edges turn light golden brown, about 2 to 3 minutes. Reduce the heat to medium low if the pancake browns too quickly. Turn it over, adding more oil to the sides of the pan, and press it down with a spatula. Cook until the other side is light golden brown, about 2 minutes.
- 5
Repeat the process until there is no remaining batter and the optional spicy version. Serve with a dipping sauce.